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Posts Tagged ‘salad’

A couple of years ago, while visiting Sicily, I discovered an unusual yet very simple and delicious salad. It was made of oranges, red onion and extra virgin olive oil. It was truly a fabulous combo!

The other day a friend of mine came over for lunch and I thought this salad would work perfectly as a small starter.

What’s nice about this dish is that it’s super refreshing and gives you a great boost of energy. I’m sure I will be making it often this spring and summer ….. it tastes much better when the sun is shining🙂

Happy sunny days everyone!

PS: You can substitute red onion with fresh fennel.

Orange & Red Onion Salad

Serves 2

orange and red onion salad by Asia Jo

You will need:

1 large orange, skin and white stuff removed

1 small red onion

1 tsp olive oil (or more if you like)

freshly grained pepper

fresh mint to decorate (optional)

Directions:

Peel the orange skin. Slice the orange into circle shaped slices. Peel the onion, halve it and slice it very thinly.

Arrange the orange slices on a plate, decorate them with the onion slices, pour over a bit of olive oil and sprinkle with freshly grained pepper.

Skin and deseed the pumpkin, cut the flesh into 2 cm squares and put them in the roasting pan. Drizzle with olive oil, add the whole garlic cloves and thyme. Season with salt and pepper. Roast the pumpkin in the oven (190 ℃) for 30 min. Once cooked, remove the pumpkin from the oven and allow to cool slightly. Meanwhile make the dressing.

Put the lamb lettuce and tomatoes in two salad bowls. Add the pumpkin cubes and feta cheese. Drizzle over the dressing and sprinkle the salad with toasted pine nuts.

Cut the mango into small cubes. Wash the leaves and arrange on a large plate. Heat the olive oil, add garlic and prawns and fry briefly for 1-2 minutes.Place the mango and avocado on top of the leaves. Add prawns and the dressing to the salad. Toss carefully. Season with s+p. Serve immediately with a piece of a toasted pita bread.

Enjoy this impressive salad with amazing ingredients, flavours and textures.

Yesterday I decided to prepare something special for lunch; something light; something spicy; something damn good. I browsed through my cook books and picked up a recipe by Jamie Olivier. I will be honest with you – the preparation and cooking time takes a bit over an hour but you wouldn’t regret it! The highly unique flavour of this dish compensates everything! You will be enjoying an incredible taste of crispy lamb lettuce, sweet lychees and tender squid all coated in chili jam. Go for it!

Thai Spicy Squid Salad

Serves 4

You will need:

4 medium-sized squid, cleaned

zest and juice of 2 lime

extra virgin olive oil

sea salt + freshly ground black pepper

4 big handfuls of lamb’s lettuce

455 g lychees, peeled, deseeded

2 fresh chilly, finally chopped

For the sweet chili jam:

4 fresh red chillies

1 red onion, peeled and halved

10 cloves of garlic, peeled

100 g fresh ginger, peeled

2 handfuls of fresh coriander

2 sticks of lemon grass, peeled and roughly chopped

1 tablespoon dried shrimps

150 ml sunflower oil

40 g palm sugar

Fish sauce, to taste

1) Make your chili jam: blitz up all the jam ingredients roughly in the food processor or blender, apart fro

2) Put the mixture in a wok or a pan and cook gently, stirring regularly, for aprox. 20 minutes on a slow simmer. Put back into a food processor and blitz again until very smooth. Return the mixture to the pan, add the sugar an simmer slowly again for half an hour, stirring regularly. Season with fish sauce. Cool. m the sugar and the fish sauce

3) Clean the squid and give it a good rinse. Cut the squid lengthwise. Lightly score the inside part in a criss-cross fashion. Grate finely your lime zest.

4) Get a wok or a pan really hot and add a lug of olive oil. Season the squid with salt and pepper and lay it in the wok, sprinkling with the lime zest on top. It normally needs 2 minutes to cook and should curl up at the edges.

5) Remove the squid from the heat, slice the squid up.

6) Add the sliced squid back to the pan with the chili jam and stir around until it coats the squid completely. Add lime juice and 4 tablespoons of olive oil.

7) Scatter your squid over the leaves. Sprinkle everything with lychees and chilli. Spoon over a little of the juice from the wok.